1.23.2009

Coming Soon: Inox

The cliché "too many cooks in the kitchen" couldn't help but spring to mind when I heard about Inox, a modern American restaurant slated to open the first week of February in Tysons Corner.

To start, there are two head chefs/owners running the kitchen— Jon Mathieson and Jonathan Krinn. Add another chef (and a third John) in John Wabeck, who gave up his days behind the stove to be the restaurant's wine director. And tag on a fourth when you count Rissa Pagsibigan, a formally trained chef who will be Inox's general manager.

But as Mathieson and Krinn explained during a recent tour, with a restaurant the size of Inox — 14,000 square feet — offering lunch, dinner and a sizable private dining room, it really makes sense. "We all excite each other," Krinn said. "The pieces fit together really well and hopefully the guests see that, too." Added Mathieson, "As chefs, we sort of gravitate to each other."

Krinn and Mathieson worked together at 2941. Wabeck was previously executive chef at New Heights and Firefly and is awaiting the final test to achieve the prestigious Master Sommelier diploma. In a collaboration that goes beyond your average menu planning, the three have huddled over dish after dish, debating spice, acid and herbs in an effort to make the food extremely wine-friendly.